Chicken Vindaloo | How to make Chicken Vindaloo

By Sujata Limbu  |  11th Sep 2015  |  
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  • Chicken Vindaloo, How to make Chicken Vindaloo
Chicken Vindalooby Sujata Limbu
  • Prep Time

    0

    mins
  • Cook Time

    40

    mins
  • Serves

    3

    People

324

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About Chicken Vindaloo

This tangy and spicy dish is full of flavours and a very popular favourite within Goan cuisine.

Chicken Vindaloo is one dish which makes its accompaniments tastier. With the right mix of flavours, Chicken Vindaloo has always been everyone's favourite. This recipe by Sujata Limbu is the perfect one to try at home for your family. The Chicken Vindaloo recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Chicken Vindaloo is few minutes and the time taken for cooking is 40 minutes. This is recipe of Chicken Vindaloo is perfect to serve 3 people. Chicken Vindaloo is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Chicken Vindaloo. So do try it next time and share your experience of cooking Chicken Vindaloo by commenting on this page below!

Chicken Vindaloo

Ingredients to make Chicken Vindaloo

  • 250 gm Chicken (Boneless)
  • 2-3 tablespoons butter
  • 1/2 teaspoon turmeric powder
  • Salt to taste
  • Vindaloo Masala Ingredients:
  • 1 teaspoon fenugreek seeds
  • 1 teaspoon cumin seeds
  • 2 small sized onions finely chopped
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chilli powder
  • 2 teaspoon ginger garlic paste
  • 1/2 cup tomato puree
  • 3 teaspoons tamarind water /vinegar
  • 1 and 1/2 teaspoon vindaloo masala
  • 3 tablespoon oil
  • Handful of coriander leaves finely chopped to garnish
  • Salt according to taste

How to make Chicken Vindaloo

  1. Wash the chicken and marinate it with turmeric powder and salt. Keep this aside for 30 minutes.
  2. Take a pan, heat butter in it, then instantly put in the chicken. Saute this and cook for 8-10 minutes. Once it is cooked, keep aside.
  3. In a separate pan, put in the cumin seeds and fenugreek seeds and lightly roast it. Then let it cool down and grind them together to form your vindaloo masala.
  4. Next, heat the oil in a kadhai/pan. Once the oil is hot, add in the onions, turmeric powder, red chilli powder, tomato puree, ginger garlic paste, chicken, vindaloo masala, tamarind water, salt to taste, together and give it a good stir.
  5. Combine these ingredients well and let cook for 4-5 minutes or till the onions are soft. Add a little water so that a thick gravy is formed for the curry.
  6. Serve hot with a garnish of coriander leaves alongside freshly steamed rice.

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